50 Food Tips That Will Change Your Life!


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Dan Forbes

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Along with salt and pepper, the most important kitchen staple to have on hand these days is a Wi-Fi connection. Smartphones and social networking have done way more for the world of food than merely allowing us to ogle one another’s plates on Instagram. The digital revolution has sparked an appetite for culinary innovation, especially among women, who make up more than half of the food-blogging community. So whether you’re seeking exotic

new recipes

or tried-and-true advice, the answers are only a click or tap away.

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Dan Forbes


1. You can learn a lot by reading the comments other people leave about online recipes.

I’ve made super-salty soup one too many times! Reading feedback from others who say “Be sure to reduce the salt” can really save a recipe—and reduce its sodium content! —

Julie Fagan, of Peanut Butter Fingers (

pbfingers.com

)

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2. Always crack an egg on a flat surface,

Aida Mollenkamp, of Pairs Well with Food (

Aida Mollenkamp, of Pairs Well with Food (
aidamollenkamp.com


3. Don’t throw out those last drips of jam in the jar;

Marisa McClellan, of Food in Jars (

Marisa McClellan, of Food in Jars (
foodinjars.com


4. Cooking doesn’t have to be entirely from scratch every single meal.

Kate Selner, of Kate in the Kitchen (

Kate Selner, of Kate in the Kitchen (
kateinthekitchen.com


5. Soak bitter greens,

Dina Avila, of Leek Soup (

Dina Avila, of Leek Soup (
leeksoupblog.com

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Shutterstock


6. When grilling flank or skirt steak,

marinate it for 10 minutes after cooking instead of before. It adds amazing, full flavor in a tenth of the time. —

Clay Dunn, of The Bitten Word (

thebittenword.com

)

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7. When a savory dish needs a little oomph, try a squeeze of lemon

Erin Scott, of Yummy Supper (

Erin Scott, of Yummy Supper (
yummysupper.blogspot.com


8. Add hot sauce to your leftover pizza.

Jada Cash DiCosola, of Better with Butter (

Jada Cash DiCosola, of Better with Butter (
betterwithbutter.com


9. Each time I make a batch of cookies, I bake one test cookie first.

Elana Amsterdam, of Elana’s Pantry (

Elana Amsterdam, of Elana’s Pantry (
elanaspantry.com


10. For a satisfyingly thick but dairy-free soup, add some cashew cream.

Angela Liddon, of Oh She Glows (

Angela Liddon, of Oh She Glows (
ohsheglows.com

image

Shutterstock


11. Read the recipe thoroughly, and then wing it.

Use your senses—taste, touch, smell—pay attention, and play with the ingredients. You might make a few mistakes, but you’ll learn so much more. —

Sarah Ashley Schiear, of By Sarah Ashley (

bysarahashley.com

)

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12. Never throw away the rind of a piece of cheese.

Jenny McGruther, of Nourished Kitchen (

Jenny McGruther, of Nourished Kitchen (
nourishedkitchen.com


13. When making dough, freeze the butter

Adrianna Adarme, of A Cozy Kitchen (

Adrianna Adarme, of A Cozy Kitchen (
acozykitchen.com


14. When making a whole roast chicken, salt it, then chill it,

Amanda Hesser, of Food52 (

Amanda Hesser, of Food52 (
food52.com


15. To cut an avocado more easily,

Anne Mauney, of fANNEtastic Food (

Anne Mauney, of fANNEtastic Food (
fannetasticfood.com

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Shutterstock


16. Learn how to sharpen your knives and do it often.

The most dangerous thing you can have in your kitchen is a dull knife. You’re more likely to cut yourself because you have to press harder. —

Elana Amsterdam, of Elana’s Pantry (

elanaspantry.com

)

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17. Store fresh herbs as you would fresh flowers:

Jenny McGruther, of Nourished Kitchen (

Jenny McGruther, of Nourished Kitchen (
nourishedkitchen.com


18. When you’re not sure what to do with an exotic veggie, roast it!

Jacquelyn Scoggin, of Good Things Grow (

Jacquelyn Scoggin, of Good Things Grow (
goodthingsgrow.com


19. Avoid messy stains and get at a pomegranate’s arils faster

Julie Fagan, of Peanut Butter Fingers (

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Julie Fagan, of Peanut Butter Fingers (
pbfingers.com


20. Replace the bread crumbs in pasta dishes with finely chopped nuts

Sanura Weathers, of My Life Runs on Food (

Sanura Weathers, of My Life Runs on Food (
myliferunsonfood.com

image

Shutterstock


21. When sauteing onions, add a pinch of baking soda.

It speeds browning and cuts cooking time practically in half. —

Susan Voisin, of FatFree Vegan Kitchen (

blog.fatfreevegan.com

)

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22. A runny-yolked fried egg adds instant richness

Cara Eisenpress, of Big Girls, Small Kitchen (

Cara Eisenpress, of Big Girls, Small Kitchen (
biggirlssmallkitchen.com


23. When adding ground spices to bread or cake batter,

Joy Wilson, of Joy the Baker (

Joy Wilson, of Joy the Baker (
joythebaker.com


24. The secret to making a great cocktail is all in the ice.

Aida Mollenkamp, of Pairs Well with Food (

Aida Mollenkamp, of Pairs Well with Food (
aidamollenkamp.com

recipes for dinner, drinks alcohol recipes, recipes easy, cooking recipes, cooking tips, survival food


25. Light italian salad dressing is a marvelous shortcut

Clay Dunn, of The Bitten Word (

Clay Dunn, of The Bitten Word (
thebittenword.com

image

Shutterstock


26. Like food, drinks can benefit from quality ingredients

. Fresh herbs, fruit, smoked salt, and chilies are all wonderful additions to your bar. —

Erin Scott, of Yummy Supper (

yummysupper.blogspot.com

)

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27. Whenever possible, cook the whole chicken or fish

Elana Amsterdam, of Elana’s Pantry (

Elana Amsterdam, of Elana’s Pantry (
elanaspantry.com


28. A good soup is made a day in advance.

Sara Forte, of Sprouted Kitchen (

Sara Forte, of Sprouted Kitchen (
sproutedkitchen.com


29. Saute vegetables in broth instead of butter or oil.

Sarah Britton, of My New Roots (

Sarah Britton, of My New Roots (
mynewroots.org


30. Figs are a great complement to savory ingredients:

Jada Cash DiCosola, of Better with Butter (

Jada Cash DiCosola, of Better with Butter (
betterwithbutter.com

image

Shutterstock


31. Browning meat before cooking it will give you a golden crust

and reduce the cooking time. Use a meat thermometer to tell when the inside is as done as the outside. —

Kath Younger, of Kath Eats Real Food (

katheats.com

)

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32. When baking with grain-free flours like coconut and almond,

Jenny McGruther, of Nourished Kitchen (

Jenny McGruther, of Nourished Kitchen (
nourishedkitchen.com


33. Replace your salt shaker with a salt cellar.

Emma Christensen, recipe editor for The Kitchn (

Emma Christensen, recipe editor for The Kitchn (
thekitchn.com


34. Freeze fresh ginger

Tara O’Brady, of Seven Spoons (

Tara O’Brady, of Seven Spoons (
sevenspoons.net


35. Anytime I turn on my oven, I think about what else I can cook.

Tina Haupert, of Carrots ‘N’ Cake (

Tina Haupert, of Carrots ‘N’ Cake (
carrotsncake.com

image

Shutterstock


36. Spritz your cheese grater with nonstick spray

before using it to make shredding—and cleaning—easier. —

Aida Mollenkamp, of Pairs Well with Food (

aidamollenkamp.com

)

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37. Recipes are guidelines; they aren’t carved in stone.

Kate Selner, of Kate in the Kitchen (

Kate Selner, of Kate in the Kitchen (
kateinthekitchen.com


38. Add dried fruit to oatmeal before you add the milk or water.

Sanura Weathers, of My Life Runs on Food (

Sanura Weathers, of My Life Runs on Food (
myliferunsonfood.com


39. Want a more flavorful salad? Make sure the lettuce is completely dry

Sara Forte, of Sprouted Kitchen (

Sara Forte, of Sprouted Kitchen (
sproutedkitchen.com


40. Before cooking mussels or clams, soak them in water with a few tablespoons of flour

Adrianna Adarme, of A Cozy Kitchen (

Adrianna Adarme, of A Cozy Kitchen (
acozykitchen.com

image

Shutterstock


41. For a creamy pasta sauce

that doesn’t require a ton of butter or cheese, toss a room-temperature beaten egg with the hot pasta and a little of the boiling pasta water and stir like crazy (the heat should kill any bacteria). —

Cara Eisenpress, of Big Girls, Small Kitchen (

biggirlssmallkitchen.com

)


42. Mash bananas inside their peels using your hands.

Tina Haupert, of Carrots ‘N’ Cake (

Tina Haupert, of Carrots ‘N’ Cake (
carrotsncake.com


43. You can make a big batch of sangria ahead of time, and it only gets better

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Sarah Ashley Schiear, of By Sarah Ashley (
bysarahashley.com


44. Massage raw kale

Elana Amsterdam, of Elana’s Pantry (

Elana Amsterdam, of Elana’s Pantry (
elanaspantry.com


45. Serve yourself first!

Maria del Mar Sacasa, of Cookin’ and Shootin’ (

Maria del Mar Sacasa, of Cookin’ and Shootin’ (
cookinandshootin.com

image

Shutterstock


46. Wear gloves when handling extremely hot peppers;

their oils burn like crazy, and soap and water doesn’t always do the trick. —

Susan Voisin, of FatFree Vegan Kitchen (

blog.fatfreevegan.com

)


47. Cook a big batch of grains

Anne Mauney, of fANNEtastic Food (

Anne Mauney, of fANNEtastic Food (
fannetasticfood.com


48. Annotate your recipes!

Julie Fagan, of Peanut Butter Fingers (

Julie Fagan, of Peanut Butter Fingers (
pbfingers.com


49. For rich, fudgy brownies without extra fat or calories

Cara Eisenpress, of Big Girls, Small Kitchen (

Cara Eisenpress, of Big Girls, Small Kitchen (
biggirlssmallkitchen.com


50. Add about three tablespoons of milk to oatmeal

Kath Younger, of Kath Eats Real Food (

Kath Younger, of Kath Eats Real Food (
katheats.com

This is is a syndicated post. Read the original at www.womenshealthmag.com


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